- 2 cups (360 gm) parboiled rice
- 1/2 cup (90 gm) split and husked Bengal Gram (dhuli urad)
- 1/2 tsp fenugreek seeds
- 2 tsp salt
- An iron griddle or tawa
- Oil to smear the pan for cooking the uttapam
Soak rice, daal and methi in water for 5-6 hours. Grind fine, add salt and enough water to make a dropping consistency and leave to ferment 5-6 hours. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and pour about 1 cup of batter on to it.
It will spread a little. When the edges start browning a bit, pour a trail of oil around it. Turn it over and let it brown on the other side too. Before you turn the uttapam over, sprinkle a mixture of finely chopped onions, tomatoes, coriander leaves and green chillies.